Directions

Slice bread horizontally; lay open. Spread top with preserves. Spread mustard over bottom. Arrange a layer of cheese and pickles over both sides of bread. On bottom of bread, layer pork and ham slices. Bring the bread together. Cut crosswise into 4 sandwiches.

Heat panini maker or sandwich press on medium heat. Spray bread with no-stick cooking spray. Cook sandwich until the cheese is melted and the meat is warmed through. Slice each sandwich in half diagonally and serve.

Footnotes

I made this for dinner the other night and my husband looked at me strange as I was spreading peach preserves on the bread along with the dill pickle chips. He however said it was one of the most tastiest sandwiches that he has ever had. He really liked the contrast between sweet from the preserves, the sour from the pickles and the smokiness of the meat. This will definately be a sandwich that we will be making again.

This was a recipe which led to a really good panini sandwich. My deli didn't have roast pork so I bought roast beef instead, and I used sliced sourdough instead of french bread. Other than that, I followed the recipe exactly. My husband and his friends loved it, even my picky 4 year old happily ate 1/4 of a sandwich!

The Cuban Sandwich was recently named the official sandwich of the Tampa Bay area, so I've eaten more than a few Cubans in my life. This is traditional in that it has almost all of the elements of a Cuban (minus the genoa salami), it's pressed, PLUS one addition, the preserves. I got a little heavy handed with the apricot preserves and would spread a thinner layer the next time, but I liked that little bit of sweetness that it added. I'm fortunate because I can get cuban roasted pork at just about any deli in the area. I may add salami the next time, as I think that will just about make it official (well, almost)! Enjoyed today for lunch along with some fresh fruit.

I was really feeling advernturous. I really didn't think this would be good but boy was I wrong. This is fabulous. The jam spilled over in the pressing and carmelized perfectly along the edgges. I made a cuban pork roast from this site and used it for the sandwiches. I used my own homemade peach jam and my own pickles.

Only had sliced bread on hand and no grill or panini maker--not even a press. So I assembled it, put it on a griddle pan on the stove, and used a flat pot lid as a press. I'm sure it would have tasted even better had I had the proper bread and kitchen tools, but it was also really good just like that. (I was afraid that with my cooking method the pork and ham in the center might not get warm enough, so I cheated and put them in the microwave for just barely a few seconds.)

Really liked the addition of apricot preserves. I do think having pickles and swiss on the top and the bottom was a little much. I used my George Foreman grill which did an OK job, but it kind of slipped apart. Just to experiment, I might try it on my waffel maker. Thanks!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.